Ingredients and Weight:
Crust: - All-purpose flour: 1 1/4 cups (150g) - Almond flour: 1/2 cup (60g) - Granulated sugar: 1/4 cup (50g) - Butter, unsalted, cold and cut into small cubes: 1/2 cup (1 stick/113g)
Cheesecake Filling: - Cream cheese, softened: 8 ounces (226g) - Granulated sugar: 1/3 cup (66g) - Egg: 1 large - Vanilla extract: 1 teaspoon
Cranberry Swirl: - Fresh or frozen cranberries: 1 cup (100g) - Granulated sugar: 1/4 cup (50g) - Almond extract: 1 teaspoon
Preparation Time:
20 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (moderate)
Preparation Method Steps:
Crust: 1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. 2. In a large bowl, combine flour, almond flour, and granulated sugar. Add the cold butter cubes and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs. 3. Press the crumb mixture evenly into the prepared baking pan.
Cheesecake Filling: 1. In a medium bowl, beat together the cream cheese and granulated sugar until smooth. 2. Beat in the egg and vanilla extract.
Cranberry Swirl: 1. In a small bowl, combine the cranberries, sugar, and almond extract.
Assembly: 1. Spread the cheesecake filling over the prepared crust. 2. Dollop the cranberry mixture over the cheesecake filling. 3. Use a knife or toothpick to swirl the cranberry mixture into the cheesecake.
Baking: 1. Bake for 25-30 minutes, or until the cheesecake is set and the crust is golden brown. 2. Let cool completely before slicing and serving.
Nutritional Information:
Calories per bar (1/8 of recipe): 350 Fat: 18g Carbohydrates: 45g Protein: 6g
Dish Characteristics:
User Comments:
Special Precautions and Tips: